There is no such thing as too much soup in the winter. And baked french onion soup recipe is my go-to when I’m craving something creamy and savoury. You know me – I like the classics, but with a delicious twist, which is why this baked french onion soup is the best for a filling and nourishing meal.

So, what’s my secret ingredient? Gnocchi. That’s right – enjoy the deliciousness of a classic french onion soup with buttery gnocchi and grated cheeses.

Grab your biggest bowl and spoon, because you will not just need it for this baked french onion soup – you will want it.

Why you will love this Baked French Onion Soup

• Creamy – Creamy without the cream
• Cheesy – Topped with grated gruyere and parmesan cheese
• Classic – Because who doesn’t love French onion soup?

Ingredient Notes: 

Bay Leaves: Bay leaves are the best addition to soups – especially this baked French onion soup. Because they add another layer of flavour, this also helps bring out other ingredients and aromas. Not to mention they are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium and help to break down proteins and digest food faster.

Gnocchi: Whether you use fresh or frozen gnocchi for this recipe, substituting gnocchi for croutons is what elevates this classic recipe. A delicious carbohydrate that helps fuel your body, adding creamy gnocchi to this baked French onion soup recipe takes it to a whole new level.

How To My Make Baked French Onion Soup

1. The first thing you want to do is Add butter into a medium-sized pot over medium heat. 
2. Next, you will add olive oil, yellow onion, salt, pepper, and sugar. 
3. Cook, with the lid off, and stir occasionally with a wooden spoon until golden brown and caramelized. This will take about 45 – 50 minutes.
4. If the onions are browning too quickly and sticking to the bottom, add a few tablespoons of water to deglaze and continue cooking afterwards. 
5. Once the onions are golden brown, increase the heat to high. 
6. Add 2 cups of white wine OR boiling water and scrape onion away from the bottom of the pot. Allow the liquid to evaporate and the onions become jam-like for another 5 – 10 minutes.
7. Add the all-purpose flour, stirring constantly, and cook for 1 minute. 
8. Add the bouillon paste, boiling water, thyme, and bay leaves. 
9. Bring to a boil, then reduce the heat to simmer and cook, for about 30 minutes.
10. While the soup cooks, prepare the gnocchi.
11. Prepare a baking sheet with parchment paper. Set aside.
12. Bring a pot of water to boil and add salt. Add the gnocchi and cook until they float to the top of the pot.
13. Transfer cooked gnocchi to a baking sheet.
14. Add olive oil to a pan over medium-high heat.
15. Transfer the gnocchi to the pan and cook until golden. About 3 – 5 minutes.
16. Move to a large bowl until the soup is done.
17. Preheat the oven to broil and set the oven rack close to the top. 
18. After the soup cooks for 30 minutes, remove the bay leaves and adjust any seasonings to taste. If it needs a deeper flavour, add more Worcestershire sauce or sugar for a sweeter flavour.
19. Prepare 6 – 8 medium or large ramekin dishes on a baking sheet and fill with the French Onion soup, about ¾ full.
20. Cover the top with the cooked gnocchi, and sprinkle evenly with Gruyere and then Parmesan cheese.
21. Transfer the baking sheet into the oven and broil until the cheese is melted and bubbly around the edges for about 2 – 3 minutes.
22. Finally, allow the ramekin dishes to cool for a few minutes so they are not too hot before serving and enjoy!

Expert Tips & FAQ:

If you’re using pre-made gnocchi: Make sure to boil and cook the gnocchi prior to adding it to the french onion soup.

Make for meal prep or save as leftovers: This soup can also be made in advance and refrigerated for up to 5 days, without the gnocchi or cheese on top. Store in the freezer for up to 1 month and reheat to serve.

A little bit of spice: Some people like it spicy – so add some extra spices to your gnocchi if you wish!

Substitutes: Looking to switch it up? You can also try this recipe with toasted baguette slices, gluten-free gnocchi, or gluten-free bread. And you can use plant-based butter + cheese in the recipe instead to make it vegan!

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Baked French Onion Soup

4.93 from 26 votes

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Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Vegetarian

Cuisine Mediterranean-Inspired, Vegetarian, Gluten-Free

Servings 8

Calories 656 kcal

Ingredients

  

1x2x3x

• 6 tbsp. butter
• 2 tbsp. olive oil
• 10 medium/large yellow or red onions thinly sliced
• 2 tsp sugar
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 cups dry white wine
• ¼ cup all-purpose flour
• 4 bay leaves
• 2 ½ tbsp fresh thyme chopped
• 2 tsp Worcestershire sauce
• 3 tbsp bouillon paste
• 10 cups boiling water
• 4 cups fresh or packaged gnocchi
• 3-4 cups Gruyere cheese grated
• 1 cup parmesan cheese grated

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Instructions

 

• Add butter into a medium-sized pot over medium heat. 
• Add the olive oil, yellow onion, salt, pepper, and sugar.
• Cook, with the lid off, and stir occasionally with a wooden spoon until golden brown and caramelized. This will take about 45 – 50 minutes.
• If the onions are browning too quickly and sticking to the bottom, add a few tablespoons of water to deglaze. Keep cooking afterwards.
• Once the onions are golden brown, increase the heat to high. 
• Add 2 cups of white wine OR boiling water and scrape onion away from the bottom of the pot. Allow the liquid to evaporate and the onions become jam-like for another 5 – 10 minutes.
• Add the all-purpose flour, stirring constantly, and cook for 1 minute. 
• Add the bouillon paste, boiling water, thyme, and bay leaves. 
• Bring to a boil, then reduce the heat to simmer and cook, for about 30 minutes.
• While the soup cooks, prepare the gnocchi.
• Prepare a baking sheet with parchment paper. Set aside.
• Bring a pot of water to boil and add salt. Add the gnocchi and cook until they float to the top of the pot.
• Transfer cooked gnocchi to a baking sheet.
• Add olive oil to a pan over medium-high heat.
• Transfer the gnocchi to the pan and cook until golden. About 3 – 5 minutes.
• Move to a large bowl until the soup is done.
• Preheat the oven to broil and set the oven rack close to the top. 
• After the soup cooks for 30 minutes, remove the bay leaves and adjust any seasonings to taste. If it needs a deeper flavour, add more Worcestershire sauce or sugar for a sweeter flavour.
• Prepare 6 – 8 medium or large ramekin dishes on a baking sheet and fill with the French Onion soup, about ¾ full.
• Cover the top with the cooked gnocchi, and sprinkle evenly with Gruyere and then Parmesan cheese.
• Transfer the baking sheet into the oven and broil until the cheese is melted and bubbly around the edges, about 2 – 3 minutes.
• Allow the ramekin dishes to cool for a few minutes before serving.  Enjoy!!

Video

Notes

If you’re using premade gnocchi, make sure to boil and cook prior to adding it to the french onion soup.

The soup can be made in advance and refrigerated for up to 5 days, without the gnocchi or cheese on top. Store in the freezer for up to 1 month. Reheat to serve.

Add some extra spices to your gnocchi if you wish!

Substitute the gnocchi with toasted baguette slices, gluten-free gnocchi, or gluten-free bread. Use plant-based butter + cheese in the recipe instead to make it vegan!

Nutrition

Serving: 8 | Calories: 656kcal | Carbohydrates: 58.6g | Protein: 26.6g | Fat: 32.7g | Saturated Fat: 17.4g | Polyunsaturated Fat: 2.3g | Cholesterol: 84.5mg | Sodium: 1254mg | Fiber: 3.2g | Sugar: 10.2g

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